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Lamb Chops With Artichokes And Endive

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  Artichoke hearts 6 Large, fresh or canned
  Boned loin lamb chops 6 Ounce, cut 1 1/2 inches thick, about 6 ounces each, trimmed weight
  Cooked spinach 3⁄4 Cup (12 tbs)
  Freshly grated nutmeg 1 Pinch
  Finely minced garlic 1 Tablespoon
  Sweet butter 6 Tablespoon
  Whole endives 6 , trimmed, cleaned and halved lengthwise
  Finely chopped italian parsley 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste

Preheat oven to 350°F.
Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap tail around, and secure in place with a short wooden skewer.
Season chops and artichokes with salt and freshly ground black pepper.
Season spinach to taste with salt, pepper and nutmeg and divide equally in the center of the artichoke hearts.
Mash together the garlic and 2 tablespoons of the butter.
Spread a bit of garlic butter on top of each lamb chop.
Arrange each chop on half of a sheet of foil.
Place 2 endive halves next to each chop and dot endive with remaining butter.
Season endive with salt and pepper to taste and sprinkle chopped parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.

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Lamb Chops With Artichokes And Endive Recipe